Barolo, Brunate
Roberto Voerzio

Barolo, Brunate, 2017




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Roberto Voerzio, Barolo, Brunate, 2017


Justerini & Brooks Tasting note

Roberto Voerzio, Barolo, Brunate, 2017

With its fragrant, refined red fruit, this a very open knit and inviting Brunate. Beautiful strawberry fruit melts in the mouth, wrapped in a textured, binding structure that is soft and caressing. A hint of sweet spice adds layer and complexity. As immediately alluring as this is, it does not give you everything straightaway, retaining a little magic and mystery, and drip feeding the palate with more flavours. This builds gradually into a very sophisticated wine, but one with the finest of touches. One of the great crus of Barolo, situated high up in the La Morra commune just underneath La Serra, with a south / south East exposure. Aged for two years in a mix of big and small barrels, light toast, French oak (15, 20, 30 and 35 HL sizes for the big barrels.)

Antonio Galloni, Vinous

The 2017 Barolo Brunate is redolent of black cherry, menthol, lavender, rosemary and leather. The inward, brooding energy of Brunate is somewhat present, but the vineyard signatures aren't fully developed. The 2017 comes across as a sort of half wine, its there, but only partly there. Time and aeration only serve to accentuate the wine's modest structure and lack of complexity. The Brunate is still a very good wine, but I expect a lot more from Roberto Voerzio.
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This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.

Roberto Voerzio

Roberto Voerzio

Roberto Voerzio is undeniably one of the stars of Piedmont and a Barolo producer with a world-wide following, his philosophy is a simple one; from the healthiest lowest-yielding vines, in the greatest plots, come the very finest wines. His vineyard management is meticulous and covers hard pruning, green harvesting, pruning, and leaf thinning which, together with his policy of having high planting density, result in an exceptionally small production. The yields are the lowest in the region, 500g of fruit per vine for the crus and even 1kg per vine for Dolcetto and Barberas - the yield of most top growers' best Barlo Crus. In the winery Roberto's vision is to make the purest expression of Nebbiolo as possible. Fermentations are with wild yeasts, extractions are very gentle using the light "pumping over" technique, elevage takes place in both french oak with a maximum of 30% new, both large casks and barriques. The wines are an exquisite mix of intensity and lightness, measured concentration and bright juicy, moreish flavours. The Voerzios are not afraid to reject a cuvée either, if hail or a fermentation deviation prevents quality from being tip top, as with Cerequio in 2011 and La Serra in 2006. Some of Italy's greatest wines.

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